Chicken and Dumplings (easy!)

I don't know if this is a little too "Southern" for your tastes, but it's cheap, easy, and ridiculously filling. This is a great thing to use leftover chicken for-- after Thanksgiving this year I used our extra turkey to make this and some fried rice (not together, obviously.)

Keep a few things in mind: It's a really thick soup, almost a stew, so it's going to have a different consistency and be pretty uniform in color. Also, when refrigerated, it becomes a solid. So expect that! But this is one of my comfort foods, and thus I must post it here. Some people put veggies in their dumplings. If you want to try that, some peas or carrots from the freezer area should be fine.

I dubbed this the "easy" version because I don't have you making your own stock from a fresh chicken.

You will need:
leftover chicken from the bone
Package of Bisquick and 2/3 cups milk
large can of chicken broth + 2 chicken bouillon cubes (optional, and can also use veggie broth.)
Large spaghetti pan or dutch oven (saucepan will not work for this!)

Chicken and Dumplings
Bring chicken broth and bouillon cubes to a boil. If you prefer a lower-salt soup, omit the bouillon, or keep using it and start with a low-sodium broth. Remember that it's easier to add more salt. (Also be generous with the broth, since it will boil down some during the cooking process.)

While the broth is warming, remove the chicken from the bones, making sure to set aside any gristly, fatty, or skin-full portions. Add the chicken to the pot and let cook for a couple minutes.

Follow the directions on the Bisquick package to make the dumpling dough:

2	cups Original Bisquick® mix
2/3	cup milk

1.	Stir ingredients until soft dough forms.
2.	Drop by spoonfuls onto boiling stew; reduce heat.
3.	Cook uncovered 10 minutes. Cover and cook 10 minutes.
High Altitude (3500-6500 ft) No changes.

And there you go! Nice, warm, ridiculously filling and easy to store chicken and dumplings.